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The editors of The Old Farmer’s Almanac awarded two recipes Honorable Mention in our 2009 Buttermilk Recipe Contest. We hope that you enjoy the results as much as we did!
Find all of the winning recipes in The 2010 Old Farmer’s Almanac (available in our online store).
Honorable Mention
Roasted Butternut Squash Soup
5 tablespoons olive oil
2 tablespoons kosher salt
1–1⁄2 pounds sweet or yellow onions (approximately 2 to 3 onions), peeled and cut into 1-inch pieces
1 red bell pepper, seeded and cut into 1-inch pieces
1 yellow bell pepper, seeded and cut into 1-inch pieces
4 whole cloves garlic, peeled
2 pounds butternut squash, peeled and cut into 1-inch pieces
1⁄4 teaspoon fresh ground pepper
1⁄2 teaspoon fresh thyme, or 1⁄4 teaspoon dried thyme
2 cups low-sodium vegetable broth
1 bay leaf
1⁄4 teaspoon red pepper flakes, or to taste
1 teaspoon curry powder
1⁄2 teaspoon garam masala or Chinese five-spice
1 quart buttermilk
Preheat the oven to 400°F. Put the olive oil and salt into a large bowl and whisk to blend. Put the onions into the bowl and toss to coat. Place the onions on a parchment-lined baking pan in a single layer and roast for 45 minutes. Meanwhile, coat the peppers and garlic in the oil mixture. Add these to the pan with the onions. Cook for 30 minutes, then stir the vegetables. Coat the squash in the oil mixture and add it to the pan. Season all the vegetables with the pepper and thyme. Continue roasting for 1–1⁄2 to 2 hours, or until the onions are golden and squash is soft.
Cool the vegetables to room temperature and then purée them in a food processor or blender with half of the broth. Transfer the purée and remaining broth to a large pot. Add the bay leaf, pepper flakes, curry, and garam masala and bring to a simmer. Simmer for 15 minutes. Add the buttermilk and stir to blend. Adjust seasonings, to taste. Serve hot or cold. Makes 10 servings.
–Lauren R., Harrisburg, Pennsylvania
Honorable Mention
Crispy Buttermilk Chicken Tenders With Tangy Buttermilk Dipping Sauce
1 cup buttermilk
1 pound skinless, boneless chicken breast tenders, rinsed and patted dry
1 cup all-purpose flour
1⁄2 teaspoon salt
1⁄4 teaspoon fresh ground pepper
2 eggs
1 tablespoon peanut oil
1 cup cornflake crumbs
1 cup Italian-style panko bread crumbs
1 teaspoon paprika
peanut oil for frying
Pour the buttermilk into a large, resealable, plastic bag and add the chicken. Seal and refrigerate for 30 minutes. Remove from the refrigerator and drain in a large colander. In a shallow dish, combine the flour, salt, and pepper. In a second shallow dish, beat the eggs, 2 tablespoons of water, and the 1 tablespoon of peanut oil. In a third shallow dish, combine the cornflake crumbs, panko bread crumbs, and paprika. Working with one tender at a time, dredge each in flour, then the egg mixture, then the crumb mixture. Repeat until all of the tenders are coated.
Preheat the oven to 200°F. Place a large baking sheet in the oven. Heat 1 inch of peanut oil in a large, nonstick skillet over medium heat. Place four tenders at a time in the hot oil and fry until deep golden brown, about 4 minutes per side. Add oil between batches, if necessary. Transfer the tenders to the baking sheet in the oven to keep them warm.
SAUCE:
1⁄2 cup buttermilk
1⁄2 cup sour cream
3⁄4 cup feta cheese, crumbled
1 clove garlic, minced
1 tablespoon finely chopped fresh parsley
2 scallions (green part only), thinly sliced
1⁄4 teaspoon fresh ground pepper
Put all of the ingredients into a medium bowl and stir to combine. Cover and refrigerate for at least 30 minutes before serving. Makes 4 servings.
–Jane E., Jacksonville, Florida
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